Brindzingue

Trousseau from Arbois, short maceration, fermented in tank on native yeast and aged twelve months, unfined, unfiltered, no added sulphur. Cherry, strawberry, pepper and violet with silky tannins, tastes good with getting a little brindezingue, French slang for tipsy.

Fun fact: Baptiste made wine in Bordeaux, Corsica, Provence, the Rhône, Australia and Sonoma, then came home to Arbois and less than a hectare of vines.

Taste: bright and silky, more perfume than weight.

Food: grilled lamb chops with rosemary, or roast pork.

75 cl · Serveringstemperatur 14 til 16°C · Indeholder sulfitter